Hot Honey Chicken Tenders
Hot Honey Chicken Tenders
Ingredients
For the Marinade
- 7 chicken tenders
- 1 cup buttermilk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 pinch cayenne pepper, optional
For the Crispy Coating
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pinch cayenne pepper, optional
For Frying
- 3 cups vegetable oil, for deep frying, or as needed
For the Hot Honey Sauce
- 1/2 cup honey
- 1/4 cup hot sauce
- 4 tablespoons butter, melted
- 1 pinch salt
Instructions
- 1
Place the chicken tenders into a large mixing bowl. Add 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and a pinch of cayenne pepper (if using) to the chicken tenders.
⏱️ 2 min
- 2
Pour 1 cup of buttermilk over the chicken and spices. Mix thoroughly, ensuring all chicken pieces are well coated. Cover the bowl and marinate in the refrigerator for a minimum of 30 minutes, or ideally 1 to 2 hours.
⏱️ 3 min
- 3
In a separate bowl, combine all the dry ingredients for the crispy coating: 2 cups all-purpose flour, 1/4 cup cornstarch, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and a pinch of cayenne pepper (if using). Whisk to combine.
⏱️ 3 min
- 4
In a small bowl, combine the ingredients for the hot honey sauce: 1/4 cup hot sauce, 1/2 cup honey, 4 tablespoons melted butter, and a pinch of salt. Whisk until all ingredients are well combined.
⏱️ 2 min
- 5
Preheat enough vegetable oil in a deep pot or Dutch oven to 175°C / 350°F. Ensure there is enough oil to submerge the chicken tenders.
⏱️ 5 min•🌡️ 350
- 6
Take one marinated chicken tender and place it into the crispy coating mixture. Press the flour firmly onto the chicken tender, ensuring it is fully coated and has a good texture. Repeat for all tenders.
⏱️ 5 min
- 7
Let the coated tenders rest on a wire rack for 5 minutes before frying. This helps the coating adhere better.
⏱️ 5 min
- 8
Carefully place the coated chicken tenders into the hot oil, being careful not to overcrowd the pot. Fry for 5-6 minutes, flipping once, or until they are golden brown and cooked through.
⏱️ 6 min•🌡️ 350
- 9
Remove the fried chicken tenders from the oil using tongs and drain them on a wire rack set over a baking sheet to catch excess oil. Let the tenders rest for 5 minutes after frying.
⏱️ 5 min
- 10
Once rested, transfer the fried chicken tenders to a serving bowl. Pour the prepared hot honey sauce over the tenders and toss gently to coat. Serve immediately and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Hot Honey Chicken Tenders
For the Marinade
- 7 chicken tenders
- 1 cup buttermilk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 pinch cayenne pepper, optional
For the Crispy Coating
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pinch cayenne pepper, optional
For Frying
- 3 cups vegetable oil, for deep frying, or as needed
For the Hot Honey Sauce
- 1/2 cup honey
- 1/4 cup hot sauce
- 4 tablespoons butter, melted
- 1 pinch salt
Instructions
- 1
Place the chicken tenders into a large mixing bowl. Add 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and a pinch of cayenne pepper (if using) to the chicken tenders.
⏱️ 2 min - 2
Pour 1 cup of buttermilk over the chicken and spices. Mix thoroughly, ensuring all chicken pieces are well coated. Cover the bowl and marinate in the refrigerator for a minimum of 30 minutes, or ideally 1 to 2 hours.
⏱️ 3 min - 3
In a separate bowl, combine all the dry ingredients for the crispy coating: 2 cups all-purpose flour, 1/4 cup cornstarch, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and a pinch of cayenne pepper (if using). Whisk to combine.
⏱️ 3 min - 4
In a small bowl, combine the ingredients for the hot honey sauce: 1/4 cup hot sauce, 1/2 cup honey, 4 tablespoons melted butter, and a pinch of salt. Whisk until all ingredients are well combined.
⏱️ 2 min - 5
Preheat enough vegetable oil in a deep pot or Dutch oven to 175°C / 350°F. Ensure there is enough oil to submerge the chicken tenders.
⏱️ 5 min•🌡️ 350 - 6
Take one marinated chicken tender and place it into the crispy coating mixture. Press the flour firmly onto the chicken tender, ensuring it is fully coated and has a good texture. Repeat for all tenders.
⏱️ 5 min - 7
Let the coated tenders rest on a wire rack for 5 minutes before frying. This helps the coating adhere better.
⏱️ 5 min - 8
Carefully place the coated chicken tenders into the hot oil, being careful not to overcrowd the pot. Fry for 5-6 minutes, flipping once, or until they are golden brown and cooked through.
⏱️ 6 min•🌡️ 350 - 9
Remove the fried chicken tenders from the oil using tongs and drain them on a wire rack set over a baking sheet to catch excess oil. Let the tenders rest for 5 minutes after frying.
⏱️ 5 min - 10
Once rested, transfer the fried chicken tenders to a serving bowl. Pour the prepared hot honey sauce over the tenders and toss gently to coat. Serve immediately and enjoy!
⏱️ 2 min